Mushroom Shakshuka

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The Culinary Institute of America| 03.05.2024| 6 MIN READ TIME

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Originating from North Africa and the Middle East, Shakshuka is a delectable dish comprised of simmered tomatoes and peppers, adorned with eggs, feta cheese, and herbs like cilantro or parsley.

In this mouthwatering umami variation, portabella mushrooms take center stage. Their meaty texture provides a solid base for the eggs whose runny yolks meld perfectly with the rich, tomatoey sauce.

Whether enjoyed for breakfast, brunch, or dinner, this dish is a celebration of wholesome ingredients harmoniously coming together in a hearty, warm dish.

Mushroom Shakshuka

Description

While traditionally a breakfast favorite, this hearty Mushroom Shakshuka dish is equally delightful for any meal throughout the day.

Ingredients

4 Monterey® Portabella Mushrooms*
Olive oil spray as needed
Salt as needed
Black pepper as needed
2 Tbsp. extra virgin olive oil
8 oz. onion, finely chopped
4 oz. red bell pepper, chopped
4 oz. yellow bell pepper, chopped
4 garlic cloves, finely chopped
2 tsp. ground cumin
1 Tbsp. smoked paprika
1 Tbsp. Aleppo pepper flakes
28 oz. canned tomatoes, crushed (or diced)
1 Tbsp. red wine vinegar
Water, to thin sauce as needed
Sugar to taste (optional)
4 eggs
1⁄4 cup cilantro, roughly chopped
1⁄4 cup flat leaf parsley, chopped

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

Line sheet pan with tin foil and preheat oven to 400°F.
Remove gills from mushrooms with spoon. Spray liberally with olive oil and season with salt and pepper. Place mushrooms gill side up on sheet pan and roast for 20 minutes or until tender. Remove and turn oven down to 350°F.
Preparing shakshuka sauce: in deep sauté pan, heat olive oil and add onions. Sauté until translucent. Add peppers and garlic, lower heat to medium, and cook for 10-15 minutes until peppers are soft and onions are caramelized and golden.
Add spices, tomatoes, and vinegar. Adjust heat to low, partially covered with lid, and simmer for 10 minutes. The sauce should have the consistency of a light pasta sauce. If sauce is too thick, adjust by adding water. Adjust seasoning to taste with additional Aleppo pepper flakes, sugar, and salt.
Assembling the shakshuka: This dish can be served in individual or 9-inch cast-iron skillet.
Place 1⁄2 tomato-pepper sauce in bottom of cast-iron skillet. Arrange mushrooms on sauce, gill side up. Add remaining sauce to mushrooms. Create divots with back of spoon and crack eggs into each divot.
Place in 350°F oven until eggs are set and sauce is bubbling, approximately 20 minutes.
Season eggs with salt and Aleppo pepper. Sprinkle feta and liberal amount of herbs over dish. Serve hot with toasted baguette or grilled flatbread.

Mushroom Shakshuka

Description

While traditionally a breakfast favorite, this hearty Mushroom Shakshuka dish is equally delightful for any meal throughout the day.

Ingredients

4 Monterey® Portabella Mushrooms*
Olive oil spray as needed
Salt as needed
Black pepper as needed
2 Tbsp. extra virgin olive oil
8 oz. onion, finely chopped
4 oz. red bell pepper, chopped
4 oz. yellow bell pepper, chopped
4 garlic cloves, finely chopped
2 tsp. ground cumin
1 Tbsp. smoked paprika
1 Tbsp. Aleppo pepper flakes
28 oz. canned tomatoes, crushed (or diced)
1 Tbsp. red wine vinegar
Water, to thin sauce as needed
Sugar to taste (optional)
4 eggs
1⁄4 cup cilantro, roughly chopped
1⁄4 cup flat leaf parsley, chopped

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

Line sheet pan with tin foil and preheat oven to 400°F.
Remove gills from mushrooms with spoon. Spray liberally with olive oil and season with salt and pepper. Place mushrooms gill side up on sheet pan and roast for 20 minutes or until tender. Remove and turn oven down to 350°F.
Preparing shakshuka sauce: in deep sauté pan, heat olive oil and add onions. Sauté until translucent. Add peppers and garlic, lower heat to medium, and cook for 10-15 minutes until peppers are soft and onions are caramelized and golden.
Add spices, tomatoes, and vinegar. Adjust heat to low, partially covered with lid, and simmer for 10 minutes. The sauce should have the consistency of a light pasta sauce. If sauce is too thick, adjust by adding water. Adjust seasoning to taste with additional Aleppo pepper flakes, sugar, and salt.
Assembling the shakshuka: This dish can be served in individual or 9-inch cast-iron skillet.
Place 1⁄2 tomato-pepper sauce in bottom of cast-iron skillet. Arrange mushrooms on sauce, gill side up. Add remaining sauce to mushrooms. Create divots with back of spoon and crack eggs into each divot.
Place in 350°F oven until eggs are set and sauce is bubbling, approximately 20 minutes.
Season eggs with salt and Aleppo pepper. Sprinkle feta and liberal amount of herbs over dish. Serve hot with toasted baguette or grilled flatbread.